Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties
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Date
2021-06
Journal Title
Journal ISSN
Volume Title
Publisher
Institute of Chemistry Ceylon
Abstract
Rice (Oryza sativa L.) is the staple food for Sri Lankans. Currently over 300 different Sri Lankan traditional rice varieties are grown under all agroclimatic conditions in Yala and Maha seasons.
Description
Abstract No: TO 4
Page 39-40
Keywords
Antioxidant Properties, Traditional Rice, Red and white rice, Raw and cooked rice